PARSNIP PANCAKES
Steps:
- In a large saucepan, bring 2 quarts salted water to a boil and add parsnips. Return water to a boil and boil parsnips 3 minutes. Drain parsnips well. In a food processor fitted with coarse grating disk or on a hand grater, grate parsnips and onion coarsely.
- Line a baking sheet with waxed paper. In a bowl, stir together parsnips, onion, and egg and stir in spices and salt. Add flour, stirring until just combined, and form mixture into eight 1/2-inch-thick cakes (each about 3 inches in diameter), transferring them as formed to prepared baking sheet.
- In a large heavy skillet heat oil and butter over moderately high heat until foam subsides and saute pancakes in 2 batches until golden, about 5 minutes on each side, transferring them as cooked to paper towels to drain. Pancakes may be kept warm 15 minutes in a 200 degree oven F.
PARSNIP PANCAKES WITH HONEY & MUSTARD DRESSING
An impressive vegetarian main bursting with flavour - be sure to fry the pancakes just before serving so they stay crisp
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 20
Steps:
- To make the dressing, heat the oil in a non-stick pan and cook the curry leaves and mustard seeds for 1 min. Stir in the chilli, turmeric and ginger, then cook on a low heat for 2-3 mins. Remove from the heat and leave to cool completely. Stir the cooled spice mix into the whipped yogurt along with the honey, then chill until you are ready to serve the meal. Can be made a day ahead.
- To make the pancakes, combine all the ingredients, except the oil, with 200ml cold water and a pinch of salt. Mix until a thick batter is formed. Can be prepared several hours in advance and chilled.
- About 15 mins before you want to serve the pancakes, heat a large non-stick frying pan and add 1 tbsp oil. When the oil is hot, place a few tbsp of the mixture in the pan to form a round pancake about 1-1.5cm thick. You can cook 2 or 3 at a time and keep them warm in a low oven while you make the rest. Cook for 2-3 mins until golden brown, then flip over and cook the other side until browned. You should make 8 pancakes in total. Serve the pancakes with the honey and mustard dressing and the Curried chickpeas (see 'Goes well with') if you like.
Nutrition Facts : Calories 365 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.46 milligram of sodium
SIMPLE PARSNIP PANCAKES
This recipe is so simple and delicious. There is no added sugar and it is gluten- and dairy-free. Great as part of a breakfast or brunch. These are savory and delicious on their own without any condiments but feel free to experiment.
Provided by Catherine Boynton
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
- Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 14.7 g, Cholesterol 137.6 mg, Fat 13 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 2.4 g, Sodium 641.1 mg, Sugar 4.4 g
PARSNIP AND CARROT LATKES (VEGETABLE PANCAKES)
A new twist to a traditional Jewish dish - Serve instead of potato latkes at Chanukah, or in addition. These vegetable pancakes are beautifully colorful and very tasty. They go wonderfully with sour cream. The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. If you can eat gluten, use just 1/2 cup of matzo meal instead.
Provided by Whats Cooking
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and remove ends from parsnips and carrots.
- Grate parsnips and carrots by hand or with your food processor's grater attachment.
- Place in large bowl.
- Puree onions and garlic in food processor and add to vegetable mixture.
- Add remaining ingredients and mix well.
- Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
- Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick.
- Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
- Flip and cook on the second side.
- Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
- Serve hot.
Nutrition Facts : Calories 127.6, Fat 2.8, SaturatedFat 0.9, Cholesterol 93, Sodium 846.2, Carbohydrate 21.9, Fiber 5.7, Sugar 6.8, Protein 5.1
POTATO CARROT PARSNIP PANCAKES
Provided by Martha Stewart
Categories Holiday Planning & Ideas Passover Passover Recipes
Yield Makes 20
Number Of Ingredients 10
Steps:
- Grate potatoes in long strips, using smooth strokes to run potatoes across the grater. Transfer to a large bowl of cold water. Use a slotted spoon to remove potatoes. Drain well and transfer to a second bowl. Reserve soaking liquid. Set reserved liquid aside for 10 minutes to allow the starch to sink to the bottom of the bowl. Carefully pour liquid from the bowl, reserving the milky residue (potato starch).
- Using the same method as for potatoes, grate parsnip and carrot. To potatoes add parsnip, carrots, reserved potato starch, chives, egg, salt, and pepper, and mix well.
- Preheat oven to 200 degrees. Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/2 inch of oil. Working in batches to accommodate pan size, spoon 1/4 cup of potato mixture into skillet for each pancake. Drop into oil loosely; you should be able to see oil bubbling up in between the individual strands. Fry until golden brown, 2 to 3 minutes per side. Transfer to prepared baking sheet to drain. Sprinkle with salt. Keep warm in oven. Serve hot, with sour cream and lemon slices.
PARSNIP PANCAKES WITH SMOKED FISH AND CAPER SOUR CREAM
ZWT6 Scandinavia. The sweetness of the parsnips is complemented by the saltiness of the smoked fish, but it's the caper sour cream that makes the whole dish come together. From Flea St. Cafe, these vegetable pancakes are on the menu for breakfast, lunch and dinner. Recipe by Jesse Cool on http://www.foodandwine.com.
Provided by UmmBinat
Categories Breakfast
Time 40m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine the sour cream with 2 tablespoons of the grated red onion, 1 tablespoon of the dill and the capers; cover and refrigerate.
- In a colander set in the sink, combine the remaining 1/2 cup of grated red onion with the parsnips and potato. Let stand for 15 minutes, then squeeze to remove any excess liquid.
- Transfer the parsnip mixture to a medium bowl and add the egg, flour, baking powder, salt and pepper. Mix thoroughly.
- Preheat the oven to 300°. Heat 1/8 inch of vegetable oil in a large cast-iron skillet.
- Drop rounded tablespoons of the pancake batter into the skillet, spacing them evenly and pressing lightly to flatten.
- Cook the pancakes over moderate heat until browned and crisp, about 4 minutes per side.
- Drain the pancakes on a paper towel-lined platter, then transfer them to a baking sheet and keep warm in the oven.
- Arrange 4 pancakes on each plate.
- Place 1 1/2 to 2 ounces of the smoked fish and a dollop of caper sour cream alongside. Garnish with the remaining dill and minced red onion and serve.
PARSNIP SWEET POTATO PANCAKES
Golden brown sweet potatoes make these cakes pretty to look at and even better to eat. The green onions and thyme add an extra boost. -Amy Short, Milton, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, thyme, salt and pepper. Stir in eggs until blended. Add the sweet potatoes, parsnips and onions; toss to coat., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by 1/4 cupfuls, a few at a time, into hot oil; press lightly to flatten. Fry for 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 280 calories, Fat 14g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 431mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
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